Lemon Loaf Cake

*Credits to Emily Griffon

Is there anything more delightful than starting your day with cake? Allow us to answer that question for you—there's very little that can compare! Introducing the Lemon Loaf Cake, a delectable treat that's ideal for a breakfast indulgence or as a delightful snack throughout the day. Bursting with a vibrant, zesty lemon flavor, this cake boasts a moist texture that will leave you wanting more. Topped with a delicate drizzle of light icing, it's the perfect recipe to elevate your spring and summer baking endeavors. Don't miss out on the opportunity to savor this irresistible delight!

Equipment:

Baker's Secret Loaf Pan 11" x 6"
Mixing Bowl
2-1 Scraper & Spatula 10"
Brush and Spatula Set
4pcs Measuring Cups with Scraper
Mixing Bowls
Whisk (Silicone or Stainless Steel)
Set of 3 Cooling Rack

INGREDIENTS

For the cake:

½ cup butter at room temperature. I prefer salted but you can use unsalted if you'd like!
1 cup granulated sugar
zest 1 lemon about 1 tablespoon
1 tsp vanilla extract
½ tsp lemon extract
juice from half of a lemon
2 eggs at room temperature
½ cup buttermilk at room temperature
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt

For the simple syrup:

⅓ cup water
⅓ cup granulated sugar
juice from half of a lemon

For the icing:

1 cup powdered sugar
1 tbsp milk
½ tsp vanilla extract
¼ tsp salt

INSTRUCTIONS

For the cake:

Grease an 11×6 loaf pan, I prefer Bakers Secret because they never stick! (link above in the blog) Preheat the oven to 350°. Add lemon zest and sugar to a food processor and process for 30 seconds. In the bowl of a stand mixer add the softened butter and lemon sugar mixture. Cream for 3-5 minutes, or until light and fluffy. Add in the vanilla and lemon extract. With the mixer on low add in the eggs, one at a time, and the lemon juice.
Add flour, baking soda, baking powder, and salt and mix on low. Slowly pour in the buttermilk and mix until everything is incorporated. Pour the batter into the prepared pan and bake for 40-45 minutes or until baked through.

For the simple syrup:

Combine the water and sugar in a small pot and bring to a light boil for 1 minute. Stir in lemon juice and set aside. Let the cake cool for 15 minutes before removing from the pan. Brush the simple syrup on the top and sides of the loaf cake.